Confit of rabbit and green olive in saffron tortellini

overnight for the rabbit + 3-4 minutes for the pasta + 15 minutes for the sauce

Roast vegetable puttanesca with wholegrain penne

Avocado recipes

Chickpea falafel pitta breads on lemony avocado

15 minutes

Tomato and feta bake

10 to 15 minutes, bake for 20 minutes

Ostrich recipes

Baked ostrich meatballs

30 minutes

Mushroom recipes

Pasta with mushroom-lentil ragu

25 minutes

Pepper recipes

Roast pepper panzanella with pancetta

5 minutes

Goats-cheese mousse with semi-dried and pickled tomatoes

25 minutes

Mediterranean

Mediterranean pasta

Beans recipes

Saucy Thai beans

15 minutes

Tuna tataki with asian salad and ginger dressing

15 minutes

Fragrant fried chorizo

Fragrant fried chorizo

By Abigail Donnelly

Serves 2

Difficulty Easy

Ingredients

200 g chorizo
1 T oil
150 g baby spinach
¼ cup basil
2 ripe tomatoes
A handful of marinated artichokes
12 green olives

Method

Quickly pan fry of chorizo, thinly sliced, in oil and toss through baby spinach, basil and ripe tomatoes cut into wedges.

Top with a handful of marinated artichokes and green olives.

Cornflake marshmallow treats

Fried cauliflower

Loaded hummus with crunchy chickpeas

Confit of rabbit and green olive in saffron tortellini

Roast vegetable puttanesca with wholegrain penne

Chickpea falafel pitta breads on lemony avocado

Tomato and feta bake

Baked ostrich meatballs

Pasta with mushroom-lentil ragu

Roast pepper panzanella with pancetta

Goats-cheese mousse with semi-dried and pickled tomatoes

Mediterranean pasta

Saucy Thai beans

Tuna tataki with asian salad and ginger dressing

Fragrant fried chorizo

Fragrant fried chorizo

Ingredients

Method